Chicken Pot Pie Soup
This creamy Chicken Pot Pie Soup takes the cozy flavors of a classic pot pie and transforms them into a warm, spoonable dish. Loaded with chicken, vegetables, and herbs, it's comfort food without the crust—or the fuss.
Equipment
- Dutch Oven
Ingredients
Core Ingredients
- 2 tbsp butter
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1/3 cup flour
- 4 cups chicken broth
- 2 cups milk or half-and-half
- 2 cups cooked chicken breast shredded
- 1 cup frozen peas
- 1 tsp dried thyme
- salt and pepper to taste
Instructions
- Melt butter in a Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and cook 1 minute more.
- Sprinkle in flour and stir constantly for 2 minutes to form a golden roux.
- Gradually whisk in chicken broth until smooth, then add milk. Bring to a gentle boil, then reduce to simmer and let thicken, stirring often.
- Add shredded chicken, thyme, salt, and pepper. Stir and cook until heated through.
- Fold in frozen peas (and optional broccoli if using). Cook for 5 more minutes until peas are tender. Serve hot with biscuits or crusty bread.
Notes
Swap in leftover turkey, use rotisserie chicken, or make it vegetarian with broth and extra vegetables. Add noodles or biscuit topping for creative twists.
Nutrition
Calories: 360kcalCarbohydrates: 25gProtein: 28gFat: 17gSaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 550mgFiber: 3gSugar: 7gVitamin A: 6200IUVitamin C: 8mgCalcium: 120mgIron: 2.5mg
Tried this recipe?Let us know how it was!